Phosphoric Acid

One of many acids that contribute to positive flavor perception in coffee. More phosphoric acid might lead to the sense of higher acidity overall. Since perception of acidity gives a cup finer cup quality, brightness and vibrancy, phosphoric acid is considered desirable in arabica coffees. It itself, it is very tart. Also noteworthy is the fact it is not an acid that can be detected by smell, and is not an organic acid.

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